PUMPKIN BUTTER 2
- Cooking Time: 180
- 1 29-oz can pumpkin puree
- 1-1/2 c firmly packed light brown sugar
- 1/2 c mild honey
- juice of 1 lemon
- 1 tablespoon cider vinegar (don't skip this)
- 3/4 teaspoon apple/pumpkin pie spice (or equivalent)
Put everything in a slow cooker and stir until well mixed. (Some lumps in the sugar are okay).
Scrape down the sides with a spatula.
Cover and cook on HIGH for 2 hours, stirring occasionally.
Remove the lid and cook on HIGH for another 30-50 minutes to reach the desired thickness.
Turn off cooker and let cool to room temp in the crock.
Store, covered in refrigerator, for up to 6 weeks, or freeze up to 3 months.